Articles & Recipes

Gluten Free Adzuki Bean Pasta With Wilted Spinach, Marsala Roasted Shiitakes And Vine Grape Tomatoes

Ashley Sperber - Tuesday, May 05, 2015

With the latest gluten free kick that I've been on, the endless pursuit for flour less pasta has opened my mind dramatically. When I went on a mecca to good ole Whole Foods I stumbled upon BEAN pasta. This pasta is not only gluten free, virtually carb free, it is also loaded with protein and fiber. In other words, you get all the benefits that you could possibly ask for without the consciousness of eating an animal. Of course I was weary at first of the flavor and consistency, but was pleasantly surprised at how delicious and easy it was to cook.

There is a variety of beans (edamame, black bean, and in this case adzuki), in a variety of styles (spaghetti, fettucine, elbows, etc). The pasta takes only about 5 mins to cook and does not clump or become chewy like brown rice pasta does.


 

1 7oz package of Explore Asian Spaghetti (any kind should work)
6 cups of water
2T olive oil
2 large cloves of garlic (or 4 small)
1/2 yellow onion, diced
4oz shiitake mushrooms sliced 1/4 in thin
1/2c marsala wine or any white cooking wine
4-5 sprigs of fresh thyme
1c raw spinach
1/2 cup grape tomatoes sliced lengthwise in half
Salt and pepper to taste


Bring the water to a boil and toss the pasta in. Please bare in mind that this pasta honestly only takes 5 minutes to cook so please be guarded with a timer to prevent overcooking. Heat the olive oil in a pan over medium heat and lightly brown the onions, about 5-7 mins. Pull the pasta off the stove, strain it and run it through cold water to stop it from cooking. Add garlic and mushrooms to simmering onions and stir evenly for 3 more minutes or until mushrooms are lightly browned. Bring the heat up to high and deglaze the pan with wine . Let it simmer for a minute so all the alcohol cooks out. Strip the leaves of the thyme by holding it at the top of the sprig with one hand and running your fingers down against the leaves.

In a mixing bowl add onion and mushroom mixture to cooled pasta and toss evenly. Add spinach and tomatoes; the heat from the sauce will wilt the tomatoes and spinach. Add salt and pepper to taste and toss evenly again. Feel free to add grated parmesan if you're not avoiding dairy.

Back to List